Potato boats with filling. Potato boats stuffed with minced meat or meat Potato boats stuffed

Do you want to bake potatoes in a special way to make a tasty and beautiful appetizer? Yes, and preferably with some additions in the form of mushrooms, onions, meat? In this case, I recommend that you prepare potato boats.

Potato boats are stuffed potatoes baked in the oven. A fragrant and appetizing portioned appetizer, which can be either an independent dish or some kind of addition, a side dish to something meat or fish. It looks like this.

The outside is a potato covered with a crispy crust, and inside there is a juicy filling, which can consist of mushrooms, onions and cheese, minced meat and various spices, just ham and cheese, or cottage cheese with herbs. In general, you can come up with endless variations!

Below are several popular, basic recipes. Not only will you learn how to cook stuffed potatoes, but you will also learn how to create your own personalized recipes. And this is exactly where various tips and notes will help, which I will leave at the very end of the article.

Recipes

Potato boats with cheese, mushrooms and bacon

The most wonderful stuffed potatoes baked in the oven. And the filling here consists of cheese, mushrooms and bacon. All this is complemented with sour cream and garlic. One of the most successful combinations!

If desired, instead of bacon, you can use brisket, ham, sausage, sausages or, for example, pieces of boiled chicken. Sour cream can be replaced with mayonnaise, depending on your taste.

The appetizer is prepared from boiled potatoes, so to save time, I recommend boiling the jacket potatoes in advance.

Ingredients:

• Boiled potatoes (with skin) – 7 pcs. (large);
• Cheese (hard) – 100 g.
• Bacon (ham) – 100 g.
• Mushrooms (champignons or oyster mushrooms) – 70-100 g.
• Sour cream (mayonnaise) – 100 g.
• Green onions - several pods;
• Garlic – 1-3 cloves;
• Salt and black pepper to taste;
• Vegetable oil for frying;

How to cook these boats

Let's start with the filling. First, finely chop the onion, bacon and mushrooms. Also grate the cheese on a coarse or medium grater.

Stir until excess liquid evaporates. That's it, you can move on to the potatoes.

I’ll say right away that you should have whole potatoes, without cracks. Therefore, you shouldn’t boil them too much. We don’t remove the peel, you can simply wipe and rinse the tubers thoroughly before cooking.

Cut the potatoes lengthwise to make 2 halves. Carefully cut in the center with a knife, and then help with a spoon. The end result is boats like these.

There is no need to cut out too much pulp; we also make sure that the walls and bottom of the potato are intact, otherwise the filling may leak.

Now add the filling and sprinkle cheese on top. That's it, you can turn on the oven, set the temperature to 180 degrees.

Once the oven has warmed up, place our potatoes in it and bake for about 20 minutes.

There was a photo of the final dish before the recipe, and here I will show you what such an appetizer looks like in cross-section.

By the way, among similar snacks I can also recommend you . The essence is the same, just mushroom caps are used instead of potatoes.

Potatoes stuffed with minced meat, cheese and garlic

For lovers of more satisfying fillings, there is this option. It uses minced meat, a lot of cheese, plus a delicate cap of mashed potatoes mixed with butter and spices on top of the potatoes.

Yes, it’s incredibly high in calories, but it’s also incredibly delicious! Overall, it's definitely worth a try. Meat lovers will be pleased.

Ingredients:

• Potatoes – 2-4 pcs. (depending on what size);
• Garlic – 2-3 cloves;
• Minced meat (beef, pork) – 200-250 g.
• Black pepper – a few pinches;
• Garlic powder – 1 teaspoon;
• Ground zira – 1 teaspoon;
• Tomato sauce (any) – 2 tbsp. spoons;
• Cheese – 200 g.
• Sour cream – 1-2 tbsp. spoons;
• Butter – 1 tbsp. spoon;

Preparation

This recipe uses baked rather than boiled potatoes. Rinse the potato tubers well, wipe, place on a baking sheet, grease with vegetable oil and place in an oven preheated to 180 degrees for about 60-70 minutes (depending on size).

Again, all this can be done in advance, so that you don’t have to wait for it to cook and then cool down.

While the potatoes are baking, prepare the minced meat for the filling. First, chop the garlic, then fry it until golden brown in a small amount of vegetable oil. Next, put the minced meat in the pan and continue frying.

Stir, break up the pieces of minced meat. Fry until color changes, almost done.

You can use any sauce: just ketchup, salsa, tomato paste, etc.

Let's move on to potatoes. We won’t cut here as in the previous recipe, we’ll do everything more refined. First, cut off a thin layer, a kind of “lid,” from one side of the potato. And then carefully scoop out the pulp through this hole.

The potatoes are very soft, so be careful not to damage the walls or pierce the skin.

Now add some grated cheese and add 1-2 tablespoons of fried minced meat on top of the cheese. And then sprinkle with cheese again.

In principle, we can finish at this stage, but we will complicate the dish a little, turning it into a whole work of art!

Mash the potatoes (which you scooped out from the tubers). This also includes sour cream, pepper, salt and melted butter. Gently beat until smooth and smooth.

Cover the potatoes with the resulting airy cream on top of the fillings and sprinkle with cheese at the end.

Place the whole thing in the preheated oven for 10-15 minutes until the cheese melts. The aroma will be simply divine! Bon appetit!

Baked potato boats with chicken

Another interesting option, here, in principle, everything is the same, but the filling will be chicken mixed with mashed potatoes and cheese. Tasty, aromatic, satisfying and beautiful.

If you wish, you can add fried mushrooms with onions, slices of tomatoes, herbs, olives, etc.

We will need:

• 3 large potatoes (boiled or baked);
• Boiled chicken breast – 300 g.
• Grated cheese – 100 g.
• Butter – 2 tbsp. spoons;
• Cream cheese (or processed) – 2 tbsp. spoons;
• Salt – 0.5-1 teaspoon (to taste);
• Pepper mixture (ground) – 1 teaspoon;
• Seasoning mixture (any favorite) – 0.5-1 teaspoon;

Let's start cooking

Cut the potatoes into halves like these.

Mash the extracted potatoes into a puree.

Finely chop the boiled chicken meat, then add to the puree. This includes all the other ingredients except grated cheese.

Stir thoroughly until a soft, homogeneous mass is obtained. The filling is ready.

Stuff the potatoes with chicken filling, trim where necessary, then place everything on a baking sheet.

Sprinkle with cheese and place in an oven preheated to 200 degrees for 10-15 minutes until a golden crust forms.

And here is a video with a similar cooking option

Delicious stuffed potatoes with salmon, cheese and herbs

A wonderful holiday appetizer that lovers of fish dishes will love. The fish here will be fresh salmon; if you wish, you can take lightly salted red fish, smoked pink salmon, etc.

The peculiarity of the recipe is that the potatoes are initially used raw. We will build “boats”, fill them with fish filling, and then wrap these potatoes in foil and bake them in the oven or slow cooker.

Ingredients:

• Potatoes – 5-7 pcs.
• Salmon (salted) – 150-200 g.
• Dill (parsley) – 1 bunch;
• Hard cheese – 70 g.
• Soy sauce – 4 tbsp. spoons;
• Pepper (black or red) - to taste;
• Butter – 50 g.

How to cook

1. Remove the bones from the fish, then chop finely. Add soy sauce and black pepper to the fish in a cup, stir and leave for 30 minutes. Let it marinate for now.
2. Wash the potato tubers well, wipe, then cut into halves. Carefully cut out the cores to create an indentation for the filling. Since the potatoes are raw and dense, this will be a little more difficult to do. A teaspoon will help here.
3. Wash the dill and chop finely. Send it to the fish and stir thoroughly.
4. Coat the inside of each potato half generously with butter, then fill it with fish and dill.
5. Place a thick slice of cheese on top of the filling. Next, each potato needs to be carefully wrapped in foil, the main thing is not to turn them over.
6. Place everything on a baking sheet and place in an oven preheated to 200 degrees for 1 hour. Maybe it will take a little more time. At the end, you can pierce the potatoes with a toothpick to check for doneness.

In a slow cooker we cook in the same way. They wrapped everything up and put it in a cup. We turned on the baking mode and set the time to about 1 hour.

Tips and other fillings for stuffing potatoes

As you understand, the recipes for such a snack differ only in the composition of the filling. Somewhere meat, somewhere fish, etc. Actually, this is good. It is enough to introduce some new ingredient, and the usual dish will sparkle with new colors. I'll share a few topping options below.

• Combine cheese, mashed potatoes and smoked meat pieces (brisket or chicken). The potatoes will be saturated with flavor.
• You can simply crack one egg into each potato and sprinkle with cheese. Depending on the size of the tuber, it can be a chicken egg or a quail egg.
• Finely chop various aromatic herbs and mash the cottage cheese in a cup. Mix greens with cottage cheese and sour cream, add salt, pepper, garlic. This filling will appeal to lovers of delicate creamy dishes.
• Fry the chicken with mushrooms and spices, add sour cream and simmer lightly. Place the resulting filling into the potatoes and sprinkle with cheese. This is some kind of analogue. Very simple and tasty.
• Boil the beans, then mix them with the fried onions and brisket. Add tomato paste or mayonnaise. Fill the “boats” with the resulting filling.

Today we will prepare very tasty, aromatic potato boats, stuffed with chicken and mushrooms, baked in the oven.

This dish is perfect for a family lunch or dinner, or for a holiday table.

To prepare this recipe we will need:

List of ingredients:

• Potatoes boiled in their jackets
• Chicken fillet
• Mushrooms (fresh or sterilized)
• Butter
• Cream
• Green
• Garlic
• Starch
• Salt and pepper

Potato boats stuffed with chicken and mushrooms - step-by-step recipe:

We will prepare all the products

I grated the cheese on a fine grater in advance, chopped the dill and chopped the mushrooms.

I have sterilized champignons, you can use any mushrooms.

Meanwhile, cut the onion into small cubes and chop the garlic.

Cut the chicken fillet into very small pieces.

Potatoes must be boiled in their jackets in advance, cooled, peeled and cut lengthwise into 2 halves.

We form potato “boats” from each half, selecting the core using a teaspoon.

Melt 50 gr. butter, pour into a baking dish, and lay out our “boats”.

Now let's prepare the filling.

Place the frying pan on the stove, melt 50 gr. butter and fry the onions until golden brown.

As soon as the onion is slightly browned, add chopped garlic.

There is no need to fry the garlic for a long time; as soon as the garlic aroma appears, add the mushrooms to the pan and fry without reducing the heat.

When the mushrooms are browned, add the chicken fillet to the pan, fry lightly until the fillet turns white, add black pepper, salt, a teaspoon of chicken seasoning and half a teaspoon of oregano, mix well.

While the fillet is frying, mix potato starch and cold cream until smooth.

Pour the prepared cream sauce into the frying pan and stir quickly until the mixture thickens.

As soon as the mass thickens, turn off the stove, add chopped dill and mix well again.

Taste the filling for salt and, if necessary, add to your taste.

The filling is ready, let’s start stuffing the “boats”

Fill the potato halves with the prepared filling and sprinkle grated cheese on top.

Place our dish in the oven, preheated to 200°C for 15-20 minutes, and bake until the cheese crust is golden brown.

Our potato boats stuffed with chicken and mushrooms are ready, and I wish everyone a bon appetit!

Try to cook this simple, but very tasty and aromatic dish!

Treat yourself and your loved ones!

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Stuffed potato boats are an elegant story of delicious food made from simple ingredients. The aromatic dish attracts with its accessibility and democratic nature. By experimenting with fillings, you can delight your loved ones every day with a fragrant potato dish with meat, vegetable, and mushroom fillings under a sticky cheese crust.

However, if some nuances are not observed, there is a risk of getting a hard, overdried version, which will upset the hostess and spoil the appetite of the household.

Secrets of juicy potato boats with filling in the oven

To save time, it is better to use semi-cooked potatoes. To do this, it is cleaned, washed, and cut into halves. Afterwards, a hole is made using a knife. Then pour cold water over the prepared tubers and cook until boiling. The water is drained and the workpieces are cooled.

Use young potatoes in their jackets or old ones after peeling.

Bake in molds or baking sheets, covered with foil. There are holiday options where each stuffed tuber is wrapped in foil. It turns out more elegant and presentable. But it takes more time. Moreover, not only for wrapping. When tasting, you have to burn your fingers to get to the tempting contents of the hot surprise.

To make the dish juicy, place a piece of butter or a drop of sour cream in the middle of each boat.

The vessels are stuffed with mushrooms, chicken, fried bacon, sausage, and vegetables. Potato boats stuffed with minced meat will be especially satisfying.

We presented a tasty version of this meat filler in.

• A beautiful appearance is obtained by generously lubricating the tubers with olive oil and herbs.
• A cube of cold butter is also placed on top of the filling before sprinkling with cheese. Once melted, it is absorbed into the filling, making it juicy.
• Sprinkle potato boats with cheese 10 minutes before they are ready.
• Always served hot. There is nothing attractive about a cold dish with a cold crust of dried cheese.

Elegant potato boats with filling - a recipe for a good mood

Fragrant, hot, these cute little boats are so cute and tempting that you want to try them immediately. And having tried it, you can’t stop until three or four pieces are mercilessly broken up and eaten as a bite with salad or sauce. Tasty and satisfying, festive and unusual. This dish can be prepared to suit your mood this coming weekend.

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Potato boats stuffed in the oven turn out tasty, filling and quite original in appearance, so they can be served on a holiday table. They are easy to prepare; in our case, the potato boats are filled with chicken, bell peppers and cheese.

A fairly large part of housewives perceive potatoes only as an addition to a number of meat and fish dishes. Of course, boiled or mashed potatoes are, of course, just a universal side dish. But there are many recipes that allow potatoes to play the role of an independent dish. This is exactly the kind of potato we propose to cook today.

Ingredients:

• 6-7 large potatoes;
• 150 g boiled chicken meat;
• 120 g cheese;
• 50 g sweet pepper;
• 150 g mayonnaise/sour cream;
• 2-3 garlic;
• green;
• salt, pepper

1. Cut the boiled chicken meat (in our case, boiled fillet) into small pieces.

2. Grind the cheese on a fine grater. You can take any variety, as long as it melts well.

3. Cut the sweet pepper into small cubes. It is better to take red pepper. It will give the boats not only taste and aroma, but also add bright colors. We also chop the greens.

4. Wash the potato tubers well, you can even rub them with a brush. Place in a saucepan, add water and boil until soft. At the same time, be sure to cook over low heat so that the potato skins do not burst, and add salt to taste during the cooking process. Take out the potatoes and let them cool until warm.

5. Then, using a sharp knife, cut the tubers lengthwise into halves. And scrape out the potato pulp with a teaspoon. We get something like boats.

6. Then chop the potato mass, which was scraped out of the potato halves, with a knife into small pieces and put it in a cup. Add chopped chicken meat, 2/3 of grated cheese, sweet pepper cubes, herbs, crushed garlic and sour cream. Stir, seasoning the filling with pepper and salt to taste.

7. Fill the potato boats with the resulting mass. We fill it tightly and always with a slide.

Step-by-step preparation:

1. Wash the potatoes thoroughly. No need to clean. Cut it in half to make 12 boats.
2. Bake these boats in the microwave for about 5 minutes. It is necessary that they become a little soft, half-boiled.
3. Using a teaspoon, carefully remove the pulp from the boats so as not to damage the walls of the vegetable.
4. Mash the potato pulp and fry with butter for 2 minutes.
5. Finely chop the champignons and fry in a frying pan along with chopped onions. Add salt and cook until all the liquid has evaporated.
6. Grind the chicken fillet in a meat grinder and fry in a frying pan with spices.
7. Mix fried potato pulp, mushrooms and minced meat. Season to taste with salt, ground pepper and your favorite spices. Pour in the sauce and stir until the filling becomes juicy.
8. Mix butter with salt and garlic. Place a teaspoon at a time of garlic oil in the bottom of the boat.
9. Top with a slice of melted cheese.
10. Stuff the potatoes with minced meat and sprinkle grated cheese on top.
11. Place the potato boats on a baking sheet and bake them in a preheated oven at 180°C for 20 minutes.

Of course, potato boats with minced meat are not a dietary dish. However, it is so nourishing, aromatic and tasty that it is simply impossible to resist it. Diversify your diet and treat yourself and your family to such delicious food.

Ingredients:

• Potatoes - 1 pc.
• Minced meat - 500 g
• Heavy cream - 100 ml
• Vegetable oil - for greasing the pan
• Salt and ground pepper - to taste
• Dry herbs - a pinch

1. Select potatoes that are the same size and oval shaped. Wash it and cut it in half.
2. Using a knife or spoon, remove the pulp to form boats.
3. Moisten each boat with cream or sour cream.
4. Grind the potato pulp in a meat grinder and mix with the minced meat. Season with salt and pepper.
5. Fill the potatoes with the filling. When baking, the mass will decrease significantly in size, so you can safely add a large pile of filling.
6. Grease a baking sheet with vegetable oil and bake the dish for 40 minutes at 180°C.

Ingredients:

• Potatoes - 6 pcs.
• Champignons - 300 g
• Onions - 1 pc.
• Ham - 200 g
• Hard cheese - 150 g
• Sour cream - 100 ml
• Salt - to taste
• Ground pepper - to taste

1. Wash the potato tubers with a brush, place on a baking sheet and place in the oven at 250°C for 35-40 minutes.
2. Cool the potatoes and peel them.
3. Finely chop the champignons along with the onion and fry them in vegetable oil until tender. Season with salt and pepper.
4. Finely chop the ham and add to the mushrooms. Fry lightly.
5. Cut the potatoes in half into two parts. Remove the center with a spoon.
6. Grease a potato boat with sour cream and fill it with heaping filling.
7. Place the potato blanks on a greased baking sheet.
8. Sprinkle the boats with cheese.
9. Place the pan in the oven and bake at 200°C until the cheese is melted, about 10 minutes.

Ingredients:

• Potatoes - 6 pcs.
• Smoked chicken breast - 200 g
• Vegetable oil - 5 g
• Sour cream - 100 ml
• Sweet bell pepper - 1 pc.
• Cheese - 200 g
• Dill - bunch
• Salt - to taste
• Ground pepper - to taste

1. Wash and dry the potatoes. Place it in a bowl, pour over the oil, sprinkle with salt and stir until all the potatoes are coated with the salted butter.
2. Cover a baking sheet with foil and place the potatoes. Place it in a preheated oven at 220°C for 50-60 minutes. After half an hour, turn it over so that it is evenly baked on all sides.
3. Cool the finished potatoes.
4. Cut the chicken fillet into medium-sized cubes.
5. Wash the pepper, remove the core and seeds and cut into cubes.
6. Fry the peppers in a preheated frying pan with vegetable oil for 3-4 minutes.
7. Add the chicken fillet to the peppers and continue cooking for another 3-4 minutes.
8. Cut the warm potatoes into 2 halves and scrape out the middle from each.
9. Mix the potato pulp with cream, chopped dill, salt, pepper and puree well.
10. Combine mashed potatoes with chicken and peppers.
11. Add grated cheese to the filling.
12. Stuff each boat tightly with filling and place on a baking sheet.
13. Sprinkle more cheese on top and place on a baking sheet.
14. Place the dish in a preheated oven at 200°C for 15 minutes.